Taste the flavors of summer in this delicious Lemon Blueberry Bundt Cake. The zesty cake is bursting with fresh blueberries and drizzled with lemon glaze. An easy to make, easy to eat dessert for all occasions.
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Why this Recipe Works
Today’s recipe takes a perfect lemon cake and manages to make it even better. How? Blueberries!
If that’s not enough to convince, here are more reasons you’ll love this Lemon Blueberry Bundt Cake recipe.
- Looks as good as it tastes.
- Easy glaze topping. No frosting to pipe!
- Made with FRESH blueberries.
- Incredible lemon flavor.
I love bundt cakes when I need a dessert that will look impressive, without the fuss of frosting bags. This lemon bundt cake fits the bill perfectly.
- Lemons. You will use both the zest and the juice. Use our guide on how to zest a lemon for best results.
- Fresh blueberries. Toss them with 1 tablespoon of flour before adding to the cake. Frozen blueberries work too.
- Buttermilk. Store bought or use my homemade buttermilk substitute.
STEP 1. Preparation
Spray a floured bundt pan with baking spray. Preheat the oven.
STEP 2. Make the batter
Cream together butter and sugar until pale. Beat in eggs. Then beat in the butter milk, lemon juice and zest.
Sift the dry ingredients together in a separate bowl. Stir into the wet ingredients until just combined.
Fold in the blueberries by hand.
STEP 3. Bake
Pour the lemon blueberry cake batter into the bundt pan. Bake for 55 – 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Allow the cake to cool fully in the pan before turning it out.
STEP 4. Lemon glaze
To make the glaze, whisk all the ingredients together in a bowl until smooth. Pour over the cooled cake.
Tips and Tricks
- Toss blueberries with flour. Coating fresh berries with flour is the key to getting them to “float” in the center of the cake. Without the flour, all the berries will sink toward the bottom.
- Adjusting thickness of glaze. If the glaze is thicker than you’d like, add more milk a tablespoon at a time until you reach the consistency you prefer.
- Use baking spray with flour in it. Just buttering and flouring the pan does not consistently work for bundt cakes. Regular baking spray also doesn’t work here. I use Pam Perfect Release spray.
- How to get the most juice out of a lemon: roll the lemon on a counter top a few times to soften it. This releases more juice when you squeeze it. If you keep your lemons in the fridge, you can also microwave them for a few seconds to soften them up a bit.
- Love lemon and blueberries? Try our blueberry sweet rolls soon!
I don’t recommend making this lemon blueberry bundt cake with frozen blueberries. Frozen berries have more water content and will bleed color into the cake.
Keep the bundt cake covered at room temperature until ready to serve.
Yes, bundt cakes freeze beautifully. Freeze before adding glaze for best results. Let the cake cool completely, then wrap well in foil and a freezer bag. Store in the freezer for up to 3 months.
When ready to eat your frozen Lemon Blueberry Bundt cake, let it thaw and add the glaze before serving.
No stand mixer is necessary for this bundt cake recipe. It works just as well with a hand held mixer.
More Cake Recipes
Lemon Blueberry Bundt Cake Recipe
For the Cake
- ¾ cup unsalted butter softened to room temperature
- 1 ½ Cups granulated sugar
- 1 Teaspoon vanilla extract
- 3 Large Eggs
- Zest of 1 lemon plus 3 tablespoons of the juice
- 1 ½ Cups buttermilk
- 3 Cups all-purpose flour
- 1 ½ Teaspoons baking powder
- 1 ½ Teaspoons baking soda
- ½ Teaspoons kosher salt
- 2 Cups blueberries tossed with 1 tablespoon of flour
For the Glaze
- ½ Cup powdered sugar
- 1 Tablespoon milk
- Zest of 1 lemon
- Pinch of salt
For the Cake:
- Pre-heat the oven to 350 degrees and generously spray a 10” bundt pan with baking spray (with flour in it).
- Add the room temperature butter and granulated sugar to the bowl of a stand mixer. Cream together for a few minutes until lightened in color. You can also do this with a hand mixer.
- Beat in the eggs, one at a time.
- Beat in the lemon juice, lemon zest and buttermilk.
- Sift together the all-purpose flour, baking powder, baking soda and salt.
- Add the dry ingredients into the wet and mix just until combined.
- Stir the blueberries in by hand and pour the batter into the prepared bundt pan.
- Bake for 55 to 60 minutes or until a toothpick, inserted into the center, comes out clean. Allow to cool completely before turning out of the pan.
For the Glaze:
- Add the powdered sugar, milk, lemon zest and salt to a bowl and whisk until smooth.
- If the glaze feels too thick, add more milk, one teaspoon at a time, until you’ve got the consistency you like. Pour over the cooled cake and serve.
- To prevent cakes from sticking to a bundt pan, even with a complex design, you need to use baking spray with flour in it and be generous when spraying. Just buttering and flouring this type of pan is hit or miss and do not use regular baking spray. I used Pam Perfect Release baking spray but Baker’s Joy is also
- To prevent berries from sinking to the bottom of the cake, toss them with a tablespoon of flour prior to incorporating into the batter. This will keep them evenly distributed during baking.
No matter the season, easy Lemon Blueberry Bundt Cake is always a hit!